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Ingredients1 h servings 383 cals
Original recipe yields 8 servings (4 cups)
- Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
- Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
- Freeze in ice cream maker according to manufacturer's instructions.
- Cook's Note:
- You can make this recipe up to a day ahead through Step 2, then keep the mixture cold in the refrigerator until ready to freeze.
Per Serving: 383 calories; 32.4 g fat; 23.9 g carbohydrates; 3.9 g protein; 2 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was a great tasting recipe but I highly recommend eating the ice cream after its freshly churned, otherwise it freezes very hard and become more icy despite it being properly stored. The ic...